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Volumn 29, Issue 2, 2012, Pages 363-373

Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

Author keywords

Emulsifiers; Hydrocolloids; Microstructure; Rheology; Sensory evaluation; Sugar free cake

Indexed keywords

ALCOHOLS; COLLOIDS; EMULSIFICATION; EMULSIONS; SENSORY ANALYSIS; WATER QUALITY;

EID: 84860805491     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.04.011     Document Type: Article
Times cited : (84)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.